Pancakes

I am back finally after a really long break. Too many mundane everyday chores have kept me busy. Shrugging off all the laziness, I decided to do a post on our current favourite breakfast at home - Pancakes.

I have never been a cereal person for breakfasts. I like hot breakfasts. What I love more is a dish that gets done in minutes.  This recipe is super easy and once you have your ingredients set out, it's ready in a jiffy.

Both my kids love it, and finally, we can stop running to McDonalds for our weekend quota of pancakes :)

You need:

• 1 cup all purpose flour, leveled
• 3 tbsps fine sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 2 tbsps unsalted butter, melted
• 1 cup milk
• 1 tsp vanilla essence
• 1 egg
• Few drops vegetable oil

Steps:

• Set aside all the dry ingredients. Whisk the wet ingredients together in a larger bowl. 
• Add the dry ingredients to the wet ingredients and whisk until it comes together. If there are a few small lumps, let them be.
• Heat a non stick pan / girdle over a medium low flame. Spread a few drops of oil in the center of the pan.
• When the pan is hot, pour a small ladle full of batter and let it spread to a round.

• Cook till you can see bubbles on the top, about 1-2 minutes, let a few bubbles burst. Flip the pancake gently and let it cook on the other side for another 1-2 minutes.

• Stack them in an aluminum foil and cover them so that they remain warm.

• Serve hot with chocolate sauce, honey, maple syrup, butter or just sprinkled with some icing sugar.

• This recipe makes about 13-15 pancakes.

Notes:

• Omit the vanilla essence for plain flavored pancakes.
• Add chopped berries to the batter for a more filling meal.
• The pancakes can be kept warm in the oven covered in the foil at the lowest setting of the oven.
• I needed to use only 3 drops of oil before I made the first pancake. The rest came off the pan easily without having to use any more oil.

Instant Oats Dosa

Necessity is definitely the mother of invention. There has been half a tin of Quaker Instant Oats lying  in my pantry for the last few months. I hate the taste of oats. Totally totally hate it. Would not even eat it if it was the only meal available, I would drink water and survive instead.

I came across this recipe, made a few changes and breakfast was ready in minimal time.

You need:

• 3/4 cup oats
• 1/3 cup rice flour
• 1/4 cup wheat flour
• 3 tbsp onions, finely chopped
• 2 heaped tbsps corriander leaves, chopped
• 1 green chillie finely chopped
• 1 tsp cumin seeds / jeera
• Approx 2.5 cups water
• Salt

Steps:

• Mix all the ingredients and make a batter. It should be a little more runny than the dosa batter.

• Heat a non stick tawa on a medium hot flame.
• When it is hot, pour a ladleful of the batter in the centre and swirl it around.
• Add less than a quarter teaspoon of oil and allow it to brown.

• Flip it around and let the other side cook too.
• Serve hot with coconut chutney or pickle.

Notes:

• You can add grated carrots to the batter to make it more nutritious.

Quick Bread Pizza

There are few meals that my son will eat in 20-30 mins flat. For the rest, I spend 20-30 minutes reminding him to eat !!!

Pizza is usually a planned affair at home. I make the base from scratch and we all enjoy yummy thin crust pizzas. But for those instances when I have to make an impromptu pizza, I rely on the faithful loaf of bread.

You need:

• 8 slices of bread
• 1 medium onion, small diced
• 1 small capsicum - diced
• 1/4 cup corn
• Few olives sliced
• Few jalapeños chopped fine
• Less 1/4 cup pasta / pizza sauce
• 2 tbsp tomato sauce / ketchup
• 1 tbsp Ching's Secret chili sauce
• Butter
• Grated Cheese

Steps:

• Preheat the oven to 200degrees C. In a bowl, mix the tomato ketchup, chilli sauce and the pasta / pizza sauce together.
• Spread out the slices of bread. Butter them slightly. Then evenly distribute the sauce mixture on all the slices.
• Evenly spread out all the vegetables on top.
• Top up with the grated cheese.
• Place on a baking tray and bake for about 8-10 minutes till the cheese melts and the bread has browned from the sides.
• Cut into triangles. Serve hot with ketchup.

Notes:

• Skip the jalapeños while making for kids.
• You can use whole meal or the regular white bread. I used the regular one as my son does not like whole meal bread.
• You can also use baby corn, zucchini, mushrooms or pineapples as toppings.
• It is fun to get the kids to make their own pizzas. They love to add their own toppings and that way you can be sure they will eat their veggies.
• Cut into tiny triangles or squares and you have the perfect starter ready for your parties.

Garlic Bread with Cheese and Herbs

The kids have their two week break. The days seems so long and also flying by at the same time. Trying to pack lots of activities into the day to make it fun for them - Lego building, drawing and painting, play dough time, out door activities..... Phew !!!! It's tough keeping up with their energy levels sometimes :)

In the midst of all the fun, I am also trying to cook up some fun food. I saw this recipe while reading through some food blogs and I thought the kids would love it.

You need:

• 1/2 cup water
• 1/2 tsp yeast
• 1/2 tsp sugar
• 1.5 cups flour
• 2 tbsp olive oil
• 1 tsp garlic salt
• 1 tbsp Italian seasoning
• 1/4 cup cheese

Steps:

• In a bowl, add warm 1/2 cup water to the sugar and yeast. Let it sit for 5 minutes till it gets activated.
• Add 1 cup flour, 1 tbsp oil and mix well. Leave it covered to rise for about 45-60 minutes.
• After it has doubled, punch it down and add the remaining flour, garlic salt and mix well.
• Knead well for 5 minutes on a stand mixer or for about 10 minutes by hand.
• Leave the dough in a well oiled bowl covered by cling wrap to rise for about an hour.
• Preheat the oven to 200degrees C.
• Punch the dough down and place it on a floured surface. Roll it into a circle of about 1 cm thickness.
• Top with grated cheese. Fold it into a semi-circle.

• Cut it into 1 inch or lesser strips. Drizzle the remaining olive oil on the top and sprinkle the seasonings over it.
• Bake for 12-15 minutes till light brown in colour.
• Enjoy warm with soup or any dip.

Notes:

• You can use 1/2 tsp salt and 1/2 tsp minced garlic if you don't have garlic salt.
• You could add finely chopped capsicum and corn with the cheese as a filling.
• Please excuse the lack of pictures. With two children around my feet, its tough to click pictures as I am cooking. I will update the pictures the next time I make it, which will for sure, be soon :)

Munchy Peanuts

Peanuts bring back loads of childhood memories, especially of the holidays with cousins and friends - laughter, gossip and munching :)

This delicious snack is easy to make and is a non stop tea time munch. With minimal use of oil, it is a total guilt-free indulgence.


You need:

• 2.5 cups peanuts (unroasted)
• 1.5 - 1-3/4 cup gram flour / besan
• 1 tbsp rice flour (optional, this makes it more crispy)
• 1 tsp chillie powder
• 1/4 tsp turmeric powder / haldi
• 1/2 tsp dry mango powder / amchur
• 1/2 tsp carrom seeds / ajwain
• 3 tbsp oil
• Salt
• Water

Steps:

• Take 2.5 cups of peanuts. Place the peanuts in a microwave safe dish that is large enough for the peanuts to be spread around well. Microwave on a high for 2 minutes.
• Sieve all the dry ingredients to remove lumps, if any.
• Add these to the peanuts and mix well. Add oil and water - 1 tbsp at a time and mix well. Use a fork. Check salt and adjust.
• Microwave it for about 7-8 minutes. At 2 minute intervals take the dish out and stir it around well with a fork.
• Once you hear a popping sound, you can stop.
• Allow it to cool well. The peanuts will become crisp as they cool.
• Store in an airtight container.

Notes:

• I use a 800W microwave. This is the time it took me to get the peanuts and the flour cooked.
• Adjust spices as per your taste.
• I did it in two batches after I had mixed the peanuts in the flour as my dish was not large enough for me to spread the peanuts out evenly.

Green Peas Crisps

As the snack search continues, I remembered this yummy snack that a friend had made for us just before we left London. I still vividly remember the taste, spicy, crunchy and delicious. We just could not stop at one :)

A few weeks back I wrote to her asking for the recipe. Finally I made it last week with a few changes.


You need:

• 1 cup green peas
• 3/4 cup all purpose flour
• 1/2 cup wheat flour
• A pinch turmeric powder
• 1/2 tsp cumin seeds / jeera
• 1/4 tsp chillie powder
• 1/2 tsp garam masala
• 1 tsp oil + extra for deep frying
• Water for kneading the dough
• Salt

Steps:

• Wash the green peas and grind to a paste in the blender. Do not add any water.
• In a pan, heat 1 tsp oil and add the cumin seeds. When it splutters, add the green peas paste and the rest of the spices and stir well.
• Stir for about 5-7 minutes till the mixture becomes dry. Allow it to cool.

• In a deep vessel add both flours and the cooled green peas mixture along with salt and mix well.
• Add water slowly, a little at a time as required, and knead to a firm dough.
• Heat a few inches of oil in a deep frying pan till medium hot. 
• Make small balls of the dough and roll into circles. Prick with a fork a few times.

• Deep fry in the oil for about 1-2 minutes each side till slightly brown.
• Allow it to cool well.
• Enjoy with a hot cup of tea.

Notes:

• I used 3/4 peas while making it. I felt 1 cup peas would give more flavour.
• The quantity would give you about 25-30 medium size crisps.
• If it is for adult consumption, add chopped chillies. It tastes amazing with that extra hint of spice. I skipped it as I was making it for my kids.
• My son enjoyed having it with tomato ketchup.

Arbi Seekh Kabab

Arbi or colocasia, is a tropical plant. The root and the leaf of the plant are used in different cuisines world over. The root is commonly prepared like potatoes. This recipe is a different way to cook it and is great to serve as starters at parties.

I have been writing recipes in my notebook from different sources for the almost 15 years now. I found this recipe while flipping through the book and have since tried it many times and has always been appreciated.

When I decided to do a blog post on it, I also searched on the net for the source of the recipe. This is where I found the recipe. I have not made any changes from the original recipe.

You Need:

• 250 gms arbi
• 2 tbsp cornflour + cornflour for coating
• 3/4 tsp salt
• 1/4 tsp chillie powder
• 1/4 tsp garam masala
• 2 tbsp onions finely chopped
• 2-3 green chillies finely chopped (I omitted this as the kids were going to eat it)
• 1/4 tsp ajwain
• 2 tbsp corriander leaves finely chopped
• Oil for frying
• Bamboo skewers

Steps:

• Wash the arbi well and parboil it. Alternatively pressure cook it to one whistle. once cooled, peel and grate it finely.
• Add the onions and spices, salt, corn flour and coriander leaves and mix well. Check for seasoning.
• Divide into equal portions and make balls.
• Slightly oil your hands and flatten each ball with your hands and spread with little pressure on a greased bamboo skewer.
• Roll the seeks in cornflour till well coated all over.
• Deep fry till slightly brown. Serve hot with lemon slices and green chutney. Sprinkle some chaat masala on the kababs for a tangy taste.

Notes:

• You can smear the seekhs with oil and cook under the grill instead of deep frying. I have never tried it.

Raw Banana Cutlets

I try to think of ways and means to get my kids eat vegetables without having to deal with a tantrum at meal times.

Cutlets, as a snack, are loaded with veggies, easy to make and a filling meal for children along with being guilt-free indulgence for adults if not deep-fried.

You Need:

• 1 medium raw banana
• 1 carrot grated fine
• 2 flowerets cauliflower grated
• A handful green peas
• A handful corn
• Half capsicum chopped fine (I used green and red capsicum)
• 4-5 beans chopped fine
• 1/4 tsp cumin + coriander powder / jeera + dhaniya powder
• 1/4 tsp chaat masala
• 1/4 tsp red chillie powder
• Juice of 1/2 small lime
• A large handful chopped corriander leaves
• A few chopped mint leaves
• 4 tbsps + extra Bread crumbs
• 1 tbsp corn flour dissolved in 1/4 cup water
• Salt
• Oil

Steps:

• Wash and pressure cook the raw banana for one whistle. It should be neither too hard, nor too soft.
• Take 1 tsp oil in a pan and sauté the chopped beans for a few mins. Then add the rest of the vegetables and sauté till the vegetable loose their moisture. Allow it to cool.
• Peel and grate the cooked raw banana in a bowl. Add the spices, chopped coriander and mint leaves, salt and cooled vegetable mixture to it. Mix well.
• Add 4 tbsps of bread crumbs to bind the mixture. Check seasonings and adjust as per taste.
• Make cutlets of your desired shape.
• Dip them slightly in the corn flour water mix and then roll then in bread crumbs.
• Deep fry or shallow fry them.
• Serve hot with chutney or sauce.

Notes:

• I added less than 1/2 tsp oil per cutlet and fried it on a non-stick girdle / tawa on low heat. They turned out crisp on the crust and were delicious.
• You can also use these cutlets as a burger patty. Make them as per the size of your burger bun.
• Adjust the proportion of vegetables as per your taste. You can also substitute the raw banana with boiled potatoes.
• Use fine chopped green chillies for added heat.
• Add a handful of grated cheese to the cooled vegetable mixture for added taste before adding it to the grated raw banana.

Paneer Potato Cutlets

Sometimes you are just left with extra cooked veggies that you have no mood to eat and at the same time don't have the heart to bin it.

This recipe came out of one such situation. I had made Paneer Bhurji and had a cup full left over after dinner. No one wanted to eat it the next day. I was in no mood to make parathas out of it.

And then a bright idea struck. The experiment was a success, the son loved it :)

You Need:

• 1 cup Paneer Bhurji
• 1 boiled potato grated
• 1/2 tsp chaat masala
• 2 tbsps bread crumbs
• A few coriander leaves chopped
• Rice flour
• Oil for frying

Steps:

• Sauté the Paneer Bhurji till there is no moisture left in it.
• When it cools, add to it the grated potato, chat masala, bread crumbs, and coriander leaves.
• Mix well. Check if you need salt. I did not need to add any more salt.
• Make oblong shaped cutlets.
• Roll it in the rice flour. Dust it off well.
• Heat oil in a deep pan. Fry the cutlets in batches of 3 or 4.

 

 

Serve hot with sauce or green chutney.


Notes:

• You can also roll the cutlets in breadcrumbs after first dipping them in some cornflour mixed in water.
• You can make any shape of the cutlets you find comfortable.
• Add a few chopped green chillies it you like it spicy.

Cheese Toast

I am always at my wits end trying to think of quick and delicious snacks for my family that satisfies everyone's varied tastes.

This Cheese Toast comes together in minutes, kids love it and can be easily adapted to what you have at hand.

You Need:

• 1 Baguette
• 1 small onion finely chopped
• 1/2 capsicum finely chopped (I used red and green capsicum)
• A large handful corn
• 1 cup grated cheese of your choice
• Pepper
• 2 green chillies finely chopped - de seed and chop for less heat

Steps:

• Preheat your oven to 175degrees C.
• Thinly slice the baguette.
• Mix the onions, capsicum and corn together. Add the cheese, chillies and pepper and mix well.
• Spoon on to the slices.
• Arrange in a baking tray and grill for 8-10 minutes.
• Serve hot with sauce.

Notes:

• You can also add finely chopped olives.
• Butter the slices before you add the cheese mixture to make it more yummy.
• I added the chillies later after I had made some for my kids. The ones with a drop of sauce on them are the non spicy ones.
• Add a tbsp of ketchup to the cheese mixture for a varied taste.
• Use jalapenos instead of chillies. 

Broken Wheat Aadai

Over the years I have got into the routine of preparing hot breakfasts. Along with it also came the task of thinking of something new for each day of the week.

Aadai is easy, and requires no fermenting time. Once you grind it, it's ready to be made.

You need:

• 1 cup broken wheat / lapsi
• 1/4 heaped cup of split, skinned, black dal / urad dal
• 1/4 heaped cup of split gram dal / channa dal
• 1/4 heaped cup of split pigeon peas / tur dal
• Dried red chillies - as per taste
• A handful of curry leaves
• A big pinch asafetida
• Salt as required

Steps:

• Wash the broken wheat and the dals in water a few times and soak for a minimum of 4 hours.
• Grind to a paste adding the rest of the ingredients.
• Heat non-stick girdle. When it is reasonable hot, take one laddle full of the batter and spread it like for a dosa.
• Drizzle a little oil around it. Once it is cooked turn to other side and cook till golden brown.
• Serve hot.

Notes:

• You can substitute the broken wheat with idli rice or use half and half of both. There will be a difference in the texture and taste.
• Alternatively grind using a piece of ginger and green chillies instead of the red chillie.
• You can coarse grind the batter for a crunchier Aadai.
• Instead of grinding the curry leaves, you can fine chop and add to the batter for a varied taste.
• Grind a small onion while making the batter for an onion flavored Aadai.
• Onion Tomato Chutney goes well with the Aadai.
• And for the absolute non-calorie conscious, what goes best with the Aadai is a generous dollop of butter :)

Rice Patties

Like all mothers, I constantly worry about the best home cooked food to feed my children. Something that is easy to make and at the same time nutritious too. 

I came across this recipe on saffron trail, made a few changes and it was the yummy snack of the day.

You Need:

• 2 cups cooked rice
• 1 medium size carrot grated fine
• 4 tbsp chopped corriander
• 2 tbsp gram flour / besan
• 2 tbsp semolina / rava
• 1 green chillie finely chopped
• Juice from 1/2 a lemon
• A pinch turmeric
• Chillie powder as per taste
• Salt
• Oil

Steps:

• Add all the ingredients except oil and mix well. 
• Check seasoning and adjust as per taste.
• Shape into round patties of about 1cm thickness.
• In a non-stick pan heat about a tablespoon of oil and cook the patties on both sides till brown and crisp.
• Serve hot with chutney or sauce.

I made 20 medium size patties with this quantity of rice.

Notes:

• Stale rice works best for this recipe
• Warm the rice slightly in the microwave.
• If the rice is very dry. sprinkle a little water before you microwave it.